Hanukkah Fritters
Recipe type: Desserts
Serves: 36
  • 2 envelopes yeast, active dry, dissolved in warm water (105 degrees F.)
  • 2 1/2 Cups flour; unbleached up to 3
  • salt
  • 2 teaspoons anise seeds
  • 2 Tablespoons olive oil
  • 1 Cup raisins; seedless dark
  • 1 Cup olive oil; or other for frying
  • 1 1/2 Cups honey
  • 2 Tablespoons lemon juice
  1. Frittelli di Chanuka
  2. Dissolve the yeast in 1 cup of warm water. Combine flour, salt and anise seeds in a bowl. Gradually add the dissolved yeast and the 2 Tbsp olive oil, mixing until a rather soft dough is formed. Turn out onto a floured working surface. Knead for about 10 minutes or until dough is smooth and elastic.
  3. Spread the raisins over the working surface and knead the dough over them until they have all been incorporated into the dough. Shape into a ball, cover with a clean kitchen towel and let rise in a warm place for 1 hour or till doubled in bulk.
  4. With the palms of your hands, flatten down to about 1/2" thickness. Let rest, uncovered, 15 minutes. With a sharp knife, cut into 36 diamonds.
  5. Heat the oil in a deep saucepan and fry the diamonds a few at a time, turning, until golden brown on both sides. Transfer to a paper towel to drain.
  6. Heat the honey in a saucepan with 2 Tbsp of lemon juice and boil for just 3 minutes. Arrange frittele on a serving plate and pour the hot honey over them. YIELDS: 3 dozen
This is an Italian and Jewish dish. It's roots are in the Jewish ghetto of Venice and Rome. Simply superb.
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